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#112 Down On The Bayou

Guest Chef:
Susan Spicer

New Orleans, Louisiana

Sauteed Blackfish (Triple Tail Fish) with Louisiana Crayfish Rice and Lemon Butter
Bayou Seafood Gumbo
Bananas Foster

Kitchen Goddess Speaks:
The Kitchen Goddess gives a lesson on how to flambé.

Snack Attack:
Beignets and Chicory Coffee

What’s cooking down on the Bayou? Guest Chef Susan Spicer talks about the flavors of New Orleans and cooks up some Sautéed Gulf Blackfish with Louisiana Crayfish Rice and Lemon Butter. Other recipes include: Bayou Seafood Gumbo and Bananas Foster for dessert. The Kitchen Goddess shows how-to use flambé-ware and accoutrements

Related Links:
Susan Spicer
Café Du Monde
New Orleans
New Orleans Voodoo


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